Often, people will consume less bread with a meal if that meal can be served on a roll. There is just something a bit off when one is eating something on a hamburger bun or hot dog roll, often causing that person to receive some really strange looks while eating. Besides, most cooks have the same number of items to be placed between the rolls/buns as they have rolls/buns, leaving someone without theirs when they are ready for seconds – or a late first.
TV host (and cook) Rachael Ray has commented on this concept often on her show. She takes her thoughts a little further, having said, “Who says you can only eat hot dogs and/or hamburgers on rolls/buns?” Ray supports her thoughts often by offering her fans recipes for alternatives. One such alternative is showcased in the November 2015 issue of her Rachael Ray every day magazine. It was provided to Ray by a guest on her TV show, Stephanie Izard.
- 1 pound ground beef (85% lean)
- 2 teaspoon soy sauce
- 1 teaspoon Chinese five-spice powder
- ½ cup mayonnaise
- ½ teaspoon salt
- 1 tablespoon hoisin sauce
- 2 cups vegetable oil, plus more for brushing
- ½ sweet onion, very thinly sliced and separated into rings
- ¼ cup rice flour
- 4 hot dog buns, split
- ¼ cup jarred sliced hot pickled cherry peppers
- In a medium bowl, mix the ground beef, soy sauce, Chinese five-spice powder and ½ teaspoon salt. Shape into four 6-inch-long, hot dog-shaped logs; carefully push a metal skewer through the center of each burger dog. Transfer to a plate and refrigerate 30 minutes.
- In a small bowl, whisk the mayonnaise and hoisin; season. Cover and refrigerate.
- In a small saucepan, heat the oil over medium until a deep-fry thermometer registers 225°F. Pat the onions dry. In a bowl, toss the onions and flour.
- Working in two batches and using a slotted spoon, gently lower the onions into the oil. Fry, stirring often, until golden brown, 5 to 7 minutes per batch. Transfer to paper towels to drain; season with salt.
- Heat a grill or grill pan over medium-high. Brush the buns with oil and cook, cut sides down, until golden brown. Transfer to a plate. Add the burger dogs to the grill or grill pan; cook, turning occasionally, 8 to 10 minutes for medium.
- Place the burger dogs on the buns and remove the skewers. Top with the hoisin mayo, crispy onions and pickled cherry poppers.